Oysters Recipe

Inspect oysters

Keep oysters chilled until ready to shuck. Discard any oysters with cracked shells or that do not close when tapped. Rinse shells under cold running water to remove grit.

Prepare serving bed

Mound crushed ice on a large platter or individual plates. Sprinkle 1/2 tsp sea salt over the ice to help stabilize and enhance presentation. Set lemon wedges on the side of the ice bed.

Shuck technique

Hold oyster flat side up in a towel or wear a cut-resistant glove. Insert the tip of an oyster knife at the hinge and twist gently until the shell pops. Run the knife along the top shell to sever the muscle, remove the top shell, and discard. Slide the knife under the oyster meat to free it from the bottom shell without spilling its liquor. Transfer each oyster on the half shell to the prepared ice bed, keeping them level.

Work safely

Shuck remaining oysters in batches to keep them cold. If an oyster has an off smell or dry meat, discard it.

In a small bowl combine 3 tbsp red wine vinegar and the finely minced shallot. Add 1 tsp freshly ground black pepper and 1 tsp sea salt. If you prefer a slightly milder acidity, stir in 1 tbsp cold water. Taste and adjust—mignonette should be tangy and slightly sharp. Cover and refrigerate until ready to serve.

In a second small bowl, mix 1/4 cup ketchup with 1 tbsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1/2 tbsp fresh lemon juice. Stir until smooth, taste and adjust heat or horseradish to preference. Refrigerate until serving.

Arrange shucked oysters on the ice bed so each sits level and retains its liquor. Spoon a small amount of mignonette onto a few oysters (not all, so guests can choose), and place the cocktail sauce in a small dish alongside. Garnish with chopped parsley or chives if desired and serve immediately with lemon wedges and small forks.

Timing: Serve within 30 minutes of shucking to ensure freshness. Keep unused oysters chilled and consume the same day.